Ingredients:

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (100g) pecan halves, toasted and chopped
  • 4 oz (113g) cream cheese, softened
  • Cinnamon sugar (optional)
  • Additional chopped pecans (optional)

Instructions:

  1. Toast pecans in a dry skillet over medium heat until fragrant, about 5-7 minutes. Chop roughly and set aside.
  2. In a saucepan, melt butter over medium heat. Add both sugars and stir constantly until melted and smooth. Cook for another 2-3 minutes, until the mixture starts to bubble and caramelize slightly. Watch closely to prevent burning!
  3. Slowly whisk in heavy cream and milk. Bring to a simmer, stirring constantly.
  4. Reduce heat to low. Add softened cream cheese and whisk until completely smooth and incorporated.
  5. Remove from heat. Stir in vanilla extract, salt, and chopped toasted pecans.
  6. Transfer to a serving bowl. Let cool slightly, then cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken (optional, but recommended).
  7. Sprinkle with cinnamon sugar and additional chopped pecans, if desired. Serve with graham crackers, apple slices, or ginger snaps.